I dig tomatoes. Tomato salads, tomato soup, pasta sauce, shakshouk, fried tomatoes and roasted tomatoes. You name it and I dig it.
I must confess that I am a relative newcomer to roasted tomatoes. My conversion happened about a year ago when we had to move in to OH’s parents for 2 weeks. The 2 weeks kinda turned into 2 months but that’s another story. Their green house was over flowing with tomatoes of every variety and fried tomatoes featured at countless summer evening suppers. And one brand new tomato addict was born.
I mostly do still fry them as this is a lot quicker. However when time permits, I throw them in the oven and cook them slowly in their own juices till they are just perfect. Adding in some rosemary and thyme bring a summer flavour to this delicious dish. If you run out of fresh herbs then dried herbs work too and a pinch of sugar makes it that little bit sweeter.
Cooking time really depends on how you want your tomatoes. If you prefer them dry roasted then cook them for a longer time in a large container so the juices to evaporate. If like me you want some juices to slather on your bread then cook them in a smaller baking tin for a lot less time.
So use up your summer tomatoes bounty with this easy slow roasted tomatoes recipe and leave me a comment below with what herbs you put in yours.
This is my first recipe in my pantry staple spotlight on tomatoes. Be sure to check the next one out.
- 16 medium tomatoes (cut in half)
- Ground black pepper
- Sugar (1/4 tsp, optional)
- Rosemary and / or thyme sprigs to your taste
- 2 tbsp olive oil
- Preheat oven to fan assisted 110 C / 130 C / 250 F / gas 1.
- Line tomatoes on oven tray with the cut side up.
- Sprinkle on the salt, pepper, sugar and herbs.
- Drizzle on olive oil and roast for 60-90 mins according to the size of your tomatoes.